CULT LYF (CULTY MC CULT FACE AND MUCH MORE)

Source note: This post is adapted from Parched's August 13, 2026 newsletter

Gday,

Nothing like a bit of cult juice to satiate on a lovely warm morning in paradise. This week we picked up a tidy little mix from another finance bro turned elite Burgundy micro-vigneron. Who would have thought that would now be the career pivot of choice - they definitely don’t present you with that at Uni. Times.

Maison Meyer is the brainchild of German Nikolas Meyer, who has been quietly going about sourcing fruit from prime holdings dotted throughout Burgundy. We smashed a bottle the other night at our managers meeting, and it sung. These are definitely built to age and we did commit vinous infanticide but RND is RND and needs must. Winemaking is gentle and he obviously uses an expensive cooperage, which must be nice.

These have quickly become wines destined for the secondary market, which sucks but hey-ho - at least we can drink them for a small moment in time. Grab yours here if you’re quick.

Onto more regular programming, we just topped up from Fratelli Badini over in Tuscany and are stoked to be pouring their wares at our next VVIP Wine Club dinner on September 7th.

Everyone has been going ham for these wines, and I understand why. The kids are taking over and the ethos, both in vineyard and cellar has never been more in our wheelhouse. We’ve picked up a bit of fizz this time too, so bottoms up.

One of the highlights of working in Italy is the effusive hospitality of the producers. Unlike some countries (Hi, France!) where one can oft be made to feel like a hinderance, the small producers of Italy are stoked to open doors. My visit to Badini was 10% vineyard experience and 90% house made salumi, cheese and olive oil whilst being plied with multiple vintages of Vin Santo. After a long day of harvesting and processing fruit with another producer, I can't tell you how good this was. Instead, we will show you. Join us per una notte di piacere toscano in Dalston. 

Tickets are limited, so do the thing!

Thanks for still reading!

Head down to Dan's and its new sibling Side Piece this Friday or Saturday if you dare. We’re hosting a pop up with Mothaiba. They make Asian botanical vodka, both sustainably distilled and female founded. Having just dropped their batch 01, which is doused with pandan, we thought we'd best celebrate by mixing up some Martinis. Pandan pours will be running all day alongside our usual elite wine offering. Going hard on the food offering to, so snacks such as Pho Croquettes from 5:30-9 will be on hand to soak it all up. Full menu above!

Failing this, go to Tempo. I ate there last night, my god, things are ok after all - they also have a nice selection of wines that would sell out online in less than 10 seconds in the fridge just begging to be drunk. IYKYK

xoxo

Dan